Pan-Seared Lemon-Garlic Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Seared with garlic and lemon zest, paired with a medley of roasted root vegetables for a balanced Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 50 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil
• 4 cloves, minced garlic cloves
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, cut into wedges red onion
• 1 tbsp, chopped fresh thyme
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots, 2 medium parsnips, and 1 medium red onion wedges with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tsp lemon zest, sauté for 30 seconds until fragrant.
4. Step 4: Place chicken breasts in skillet and sear for 6 minutes on the first side without moving, then flip and cook 5 minutes more until internal temperature registers 165°F.
5. Step 5: Remove chicken from heat and drizzle with 1 tbsp lemon juice. Let rest for 5 minutes before slicing and serving alongside the roasted vegetables.